Lemon Bucatini
Prep time:
Cook time:
Total time:
Serves: 4
- 3 tbsp. butter, divided
- 1 shallot, minced
- 6 cloves of garlic, minced
- 1 tsp. lemon zest
- ½ tsp red pepper flakes (optional: leave out if you don't like spice)
- 1 cup dry white wine (I used Chardonnay)
- juice of two lemons
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 1 lb bucatini
- ¼ cup fresh basil, chopped
- ¼ cup fresh Parmesan, shredded
- In a large skillet melt 2 tbsp. butter over medium heat.
- Add shallot and saute for 5 minutes.
- Add garlic and saute another minute.
- Add red pepper flakes and lemon zest and saute a couple more minutes.
- Prepare pasta according to package directions.
- Add white wine and reduce by half (2 more minutes approx.)
- Add lemon juice and remaining butter and bring to a slight simmer.
- Stir in salt and pepper. Turn down heat to low.
- Drain pasta reserving ¼ cup pasta water.
- Mix pasta with reserved water, basil and sauce.
- Top with remaining sauce, Parmesan and a lemon slice.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/lemon-bucatini/
3.5.3251